Annika Eats

Alle Belle (Goan Pancakes)

Eggless crepe style pancakes filled with coconut and jaggery that stem from Goa in India. They are essential on pancake day/pancake Tuesday and pair perfectly well with a cup of tea. 

These pancakes are my childhood. Every pancake Tuesday/Pancake Day/Shrove Tuesday is not complete without this recipe. As far back as I can remember, I’ve eaten these babies. This specific preparation is traditional to Goa (a state in India). There are many versions to make this recipe and if I know anything it is that my version is not a classic, it is definitely a simplified version making for a yummy snack and celebration pancake. 

I have made the pancakes eggless which is where I start by swerving away from tradition. Classic Alle Belle pancakes would usually have an egg in the batter along with the flour and milk. My pancake recipe calls for milk, flour, baking powder, salt and vanilla extract. This recipe works well with some hot tea but you can serve it with coffee or even as it is. You don’t need any fancy equipment to make it either. I can eat half a dozen in one go  hence you might want to double up the recipe if you are planning to serve a crowd. 

What ingredients do you need to make the Alle Belle (Goan Pancakes)?

To make the pancakes you need flour, milk, vanilla, baking powder and salt. While for the filling you need freshly grated coconut, grated jaggery, vanilla, salt and toasted cashews that have been chopped. Some recipes add food coloring into the pancakes and the filling to make it green, pink, yellow etc. I prefer leaving them as they are but you could add a little drop into the pancake batter or filling. 

You can also use any nuts you prefer. I love cashews and I think they add a lovely flavor/texture tot the pancakes. You could use almonds, hazelnuts or even some pistachio nuts. I have tried adding a drop of almond extract into the filling and it is yummy. But a very common ingredient in the filling is cardamom powder. A little goes a long way and it is yummy but this recipe is simple without any cardamom. As for the pancake batter I like using full fat milk, you can use any milk you have, I have also made these pancakes with coconut milk and they are absolutely yummy.

What equipment do you need to make the Alle Belle (Goan Pancakes)?

We need a large mixing bowl and whisk to bring the batter together. Honestly I have made this batter in a blender as well. As for the filling you need a medium bowl and teaspoon. I prefer using my hands but you could use gloves if you are making to send this to anyone. To make the pancakes we need a non stick sauté pan and spatula. I roll the pancakes over a clean surface but you can use a plate to do that. 

How to make the Alle Belle (Goan Pancakes)?

To make the pancake batter add the flour and salt in a mixing bowl. Start pouring the milk and whisking constantly. I like doing this to avoid any lumps. You could also put the ingredients in a blender and blend until smooth. Add the vanilla and whisk to combine. Set aside. To make the coconut filling start by finely chopping the cashews. Add the coconut into a mixing bowl and add all the filling Ingredients. Using a teaspoon stir it all together until combined. I like doing this step by hand but that means it wouldn’t store longer than a day. Once mixed through set aside. 

In a medium sauté pan add a little butter and place on low to medium heat. Pour half a soup ladle worth of batter into the warm pan and swirl the batter around ensuring to coat the bottom of the pan well. Let it cook for a minute, you will notice the pancake will start to leave the sides of the pan which is when you can flip it, either using your hands or a flat spatula. If you want a little golden color on the pancakes, let it cook a little longer on the heat. Remove the pancake from the heat and place it on a clean surface/plate. Let it cool down for a couple of minutes, in this time you can get on by making the rest of them. Once the pancake has cooled ever so lightly for 4-5 mins add 1-2 tablespoon worth of the filling into the center. Fold the sides into the middle and roll the pancake up. 

Continue to do this until you’ve finished all the batter and the filling. If you haven’t over filled or under filled the pancakes you should have enough filling for 10. If you like the pancakes thicker then you might get less than 10 pancakes while if you like them thinner you might get more than 10 pancakes. The warm pancakes will soften the coconut and jaggery filing.

How to serve the Alle Belle (Goan Pancakes)?

They are perfect with hot tea, black of milk is fine but they also pair well with coffee. It is considered to be a tea time snack. Either wya you can serve them warm on its own as well. Some people like having them cold but I prefer them at room temperature if not warm.

How to store the Alle Belle (Goan Pancakes)?

You can store the pancakes and the filling separately in air tight containers in the fridge for a day. If you are using your hands to make the filling and not a spoon then I would suggest using gloves if you are serving a crowd – this will ensure the coconut doesn’t get spoiled. I was serving my family and I know we are going to finish it within the day hence I used my bare hands to make the filling, which I ensured to wash before. The rolled pancakes can be stored for 2-3 days in an air tight container int he fridge for 3 days. 

Now that we have covered how to make these Alle Belle (Goan Pancakes) let us start making them. Happy Pancake Tuesday Ninjas!

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Alle Belle (Goan Pancakes)

Eggless crepe style pancakes filled with coconut and jaggery that stem from Goa in India. They are essential on pancake day/pancake Tuesday and pair perfectly well with a cup of tea.
Prep Time 15 mins
Cook Time 15 mins
Course Breakfast, Appetizer, Dessert, Snack, Sweet tooth, tea time, Finger food, High Tea
Cuisine Indian
Servings 10 Pancakes

Equipment

  • Mixing bowls
  • Whisk
  • Sauté pan
  • Tablespoon

Ingredients
  

For the Pancakes -

  • 1 1/2 cup Flour
  • 1 1/2 cup Milk
  • 1/2 tsp Baking powder
  • 1/2 tsp Vanilla
  • 2 tsp Butter
  • Pinch of salt

For the Coconut Filling -

  • 2 1/4 cup freshly grated Coconut
  • 3/4 cup Jaggery grated
  • 1/2 cup Cashews toasted
  • 1 tsp Vanilla
  • Pinch of salt

Instructions
 

  • To make the pancake batter add the flour and salt in a mixing bowl. Start pouring the milk and whisking constantly. I like doing this to avoid any lumps. You could also put the ingredients in a blender and blend until smooth. Add the vanilla and whisk to combine. Set aside.
  • To make the coconut filling start by finely chopping the cashews. Add the coconut into a mixing bowl and add all the filling Ingredients. Using a teaspoon stir it all together until combined. I like doing this step by hand but that means it wouldn’t store longer than a day. Once mixed through set aside.
  • In a medium sauté pan add a little butter and place on low to medium heat. Pour half a soup ladle worth of batter into the warm pan and swirl the batter around ensuring to coat the bottom of the pan well. Let it cook for a minute, you will notice the pancake will start to leave the sides of the pan which is when you can flip it, either using your hands or a flat spatula. If you want a little golden color on the pancakes, let it cook a little longer on the heat.
  • Remove the pancake from the heat and place it on a clean surface/plate. Let it cool down for a couple of minutes, in this time you can get on by making the rest of them. Once the pancake has cooled ever so lightly for 4-5 mins add 1-2 tablespoon worth of the filling into the center. Fold the sides into the middle and roll the pancake up.
  • Continue to do this until you’ve finished all the batter and the filling. If you haven’t over filled or under filled the pancakes you should have enough filling for 10. If you like the pancakes thicker then you might get less than 10 pancakes while if you like them thinner you might get more than 10 pancakes.
  • The warm pancakes will soften the coconut and jaggery filing, they are perfect with hot tea.

Notes

  • Mix the milk into the flour for the pancakes slowly as this will help the batter be lump free.
  • Alternatively you can make the pancake batter in the blender.
  • Make sure to toast the cashews before chopping them as it will taste better.
  • Use a non stick pan as or a cast iron to make the pancakes.
  • Fill the pancakes while they are still warm as this helps the filling soften as it cools down.

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